The gravy is a best substitute for any non-veg recipes. You can also simply substitute the potato with chicken/ meat. Click here to see the chicken version. The non-veg version is easy and you can easily get the taste and it is not that difficult like this gravy. All the ingredients are very important, at the same time you can change the quantity as per taste.
Preparation time: 30 minutes
Cooking time: 40 minutes
Baby potatoes - 15-20 nos, skin removed
Shallots - 1/2 cup, sliced (As I didn't get shallots here, I used Red Onion)
Tomato - 2 nos, small size, chopped
Ginger - a small piece
Garlic - 2 cloves, medium size
Turmeric powder - 1/4 teaspoon
Salt - to taste
Any vegetable oil - Tablespoon
Gingelly oil - 1 teaspoon
Curry leaves - 1 string
Mustard seeds and urid dal - 1/2 teaspoon
Coriander leaves - for garnishing
Water - 1 cup 1/2 cup or as required
Fresh Coconut - 3 tablespoons, grind to a fine paste (Optional)
Coriander seeds - 1 and 1/2 tablespoons
Dry red chillies - 6 nos
Rice grains - 1 tablespoon
Cumin seeds - 1/2 tablespoon
Poppy seeds - 1 teaspoon
Black pepper - 1/4 teaspoon
1) In a heavy bottom pan, dry roast the ingredients given for masala.
4) Wipe off the same pan or in another pan, heat a tablespoon of oil.
5) Add mustard seeds and urid dal when it is hot. Allow it to splutter.
13) Pour in the gingelly oil and increase the flame for a minute and turn of the heat. We usually prepare gravy in slightly thick consistency.
1) You can add 1/2 teaspoon of fennel seeds and 1 inch cinnamon stick to the masala if you prefer.
2) Increase/ decrease the black pepper and dry red chilli as per your level of spiciness.
3) Instead of baby potato, you can use normal potato. Slice them into cubes and use in gravy.
4) Increase the water quantity as per the desired consistency. You can also mix the masala with water and add to the gravy to avoid lumps.
5) You can also use baby potato with skin if you prefer.